27 August 2007

Every time Scott and I dine India Palace downtown, we ask ourselves why we don't eat there more often. The atmosphere inside is dark and cozy, the décor is tasteful, the staff is quiet yet attentive. But, of course, it's the food that shines. Rich vindaloos and masalas, not to mention the samosas and pakoras and nan. Each and every one a real treat, because all are a bit too complicated and intimidating to replicate at home.

And then, I came across a samosa recipe that used Pillsbury crescent rolls. Hmmm! A common Indian street food, samosas are tasty fried pastries filled with an aromatic filling (commonly potatoes and peas). Classic Indian snack. And to boot, this recipe was a wee bit healthier (no frying involved). I couldn't help myself, I had to try them.

These samosas have quite a different texture than the traditional kind, obviously - no crispy fried coating. Instead it's a little puff of softness enclosing the potato/pea mixture. But still satisfying, and if you've never had samosas I recommend this recipe - no need to go to a restaurant and order them, and the flavor is very good. The sauce could use some work, maybe more cilantro? Some mint? Just not the same as the green chutney at an Indian joint, but it does the trick for these.

Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.Bake at 375 degrees for 15 to 20 minutes or until samosas are golden brown.

About Me

About This Blog

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces.

I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills.